Flour Tortillas

Ingredients

Amount		Ingredient	Preparation
3	cups	flour, all-purpose
5	tablespoons	vegetable shortening
1	teaspoon	salt
1	cup	water	warm

Directions

In a food processor combine 2 3/4 cups of the flour (reserve
the remaining flour for rolling out the dough) with the lard or
shortening.

Pulse several times until the fat is evenly distributed throughout
the flour and no particles of fat are visible.

Dissolve the salt in 2/3 cup of the warm water.

With the machine running, pour the liquid through the feed tube
in a steady stream and stop the machine once the dough has
come together in a ball.

Feel the dough, it should be a medium-stiff consistency, not too
firm but not as soft as most bread doughs.

If the dough is too stiff, divide it into several pieces, sprinkle
with 1 or 2 tablespoons of the remaining water and process
again until a ball forms.

Divide the dough into 12 portions, roll into balls and place on a
flat surface or plate.

Cover with plastic wrap and allow dough to rest for at least 30
minutes.

On a lightly floured surface roll each ball into a 7-inch circle by
flattening the ball of dough, lightly flouring it, and with a rolling
pin rolling forward and backward over the dough, then turn it a
sixth of a turn and roll forward and backward again.

Repeat the turning and rolling process until a 7-inch circle is
formed, re-flouring the work surface as necessary.

Place the tortilla on a plate and cover with plastic wrap.

Repeat the rolling out process for the remaining 11 balls of
dough.

Heat a flat cast iron griddle over moderately high heat.

Lay a tortilla on the griddle and cook for 20 to 45 seconds until
tortilla bubbles and lightly browns on the underside.

Flip the tortilla and cook it for another 30 to 45 seconds.

The tortilla should be lightly browned but still soft and flexible.

Transfer the cooked tortilla to a heavy towel and wrap it up.

Cook the remaining tortillas in a similar manner and store
stacked in the towel to keep them warm and soft.

The tortillas can be stored in a sealable plastic bag and
refrigerated until ready for use.

To reheat the tortillas, tuck them in an envelope made out of aluminum foil and heat in a 325 degrees F. oven for 10 to 15 minutes.